Creamy Tortellini & Kale Soup

Name: Creamy Tortellini & Kale Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, small dice; 2 carrots, small dice; 2 celery stalks, small dice; 3 cloves garlic, minced; 6 sprigs fresh thyme; 6 parsley stems, leaves chopped and reserved for garnish; 1 tsp dried oregano; ¼ - ½ tsp crushed red pepper; Salt, to taste ( I used 1/2 tsp); Black pepper, to taste; 2 tbsp tomato paste; ½ cup dry white wine (I used Pinot Grigio); 5 cups broth of your choice; 1 cup roughly chopped kale; ½ cup heavy cream; ¼ cup grated parmesan cheese, plus more for serving; 1 pound fresh cheese tortellini; Parsley, for garnish

by Gourmet Mami

4 Servings

55 min

This simple Creamy Tortellini & Kale Soup is the perfect cozy dinner for a cold winter night. The flavorful base of this soup is made with veggies, herbs and spices simmered with white wine. It is the perfect balance between healthy and satisfying; finished with kale, store-bought cheese tortellini and topped with Parmesan cheese. I love this soup with warm bread to soak up the broth and a nice big salad. I like to puree the soup before adding the tortellini because it makes a “creamier” base, but you can choose to skip that step. It’s totally up to you. I hope you love this recipe as much as I do!

Creamy Tortellini & Kale Soup

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

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Ingredients

2 tbsp extra virgin olive oil
1 onion, small dice
2 carrots, small dice
2 celery stalks, small dice
3 cloves garlic, minced
6 sprigs fresh thyme
6 parsley stems, leaves chopped and reserved for garnish
1 tsp dried oregano
¼ - ½ tsp crushed red pepper
Salt, to taste ( I used 1/2 tsp)
Black pepper, to taste
2 tbsp tomato paste
½ cup dry white wine (I used Pinot Grigio)
5 cups broth of your choice
1 cup roughly chopped kale
½ cup heavy cream
¼ cup grated parmesan cheese, plus more for serving
1 pound fresh cheese tortellini
Parsley, for garnish

Instructions

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, carrot and celery and cook 5-8 minutes, until golden and caramelized.
Add the garlic, thyme, parsley stems, oregano, crushed red pepper, salt and pepper. Cook another 4-5 minutes, stirring often.
Stir in the tomato paste and mix to coat the vegetables, stirring constantly for about 2 minutes.
Add the wine, and reduce liquid to half. Then add the broth.
Simmer over medium heat for 20-30 minutes, until the carrots are tender.
Remove the parsley and thyme sprigs.
Remove half of the soup and purée. (You can skip this step, or purée the whole thing! It’s totally up to you. The more of the soup you purée, it will be creamier versus brothy) Put the purée back into the pot, add the kale and simmer for about 10 minutes.
Temper* the cream (see note).
Add the parmesan and the tortellini- the tortellini will only need about 2-3 minutes to cook. 
Serve the soup topped with additional parmesan and fresh parsley.

Tips

*Tempering keeps the cream from curdling when it hits the warm soup. To temper, separate some of the warm soup into a small bowl. Slowly whisk the cream into the warm soup until it’s completely blended. Next, stir the combined cream and soup back into the main batch of soup, and warm until it is ready to serve. Avoid bringing the soup to a full boil; that’s another way to accidentally curdle it.

Comments

Marie on Jan 23, 2021

When does the kale go in?

Like Reply
- Gourmet Mami on Jan 23, 2021
  
  Hi Marie!
  The kale goes into the soup in step 7. If you have any other questions let me know !
  
  Like

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Creamy Tortellini & Kale Soup

Creamy Tortellini & Kale Soup

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